Preparation of coffee extract



UNITED STATES PATENT'OFFICE PREPARATION OF COFFEE EXTRACT Louis G. Copes, Bayonne, N. J., assignor to Th: *Best Foods, Inc., New York, N. Y., a corporation of New Jersey No Drawing. Application October 3, 1929 Serial No. 397,152

3 Claims. (01. 99-11) This invention relates to the preparation of a g ve a mixture comparable with a fresh cofiee' food product and more particularly to a process extract made from the roasted bean. for producing a soluble extract of coffee. It i pp ta y med fioat ons'of the In the process ordinarily used in making abQV'e procedure y be used, theiiquid usedte 5 cofiee extracts, the product obtained is of inextract the desired portion of the raw coffee 0 ferior quality because of the reduction in the bean may be water or, some other suitable aromatic quality of the roasted coffee resulting vent o mixture of solvents Furthermore, from the evaporation employed to concentrate Several Succ v eXtraetienS y bemade y the cofiee infusion to 'a dry or concentrated using differ solvents, for example, the first 10 product. p extraction may be with water and this may be 65 It is an object of this invention to overcome OW y One W alcohol, each eXtraetiOrl this difliculty and to provide a process by which being w d y was W e Same there may b rod d t t d cofiee solvent or with a different solvent or mixture extract containing the aromatic properties of of solvents. the roasted coiiee bean. A further object is to The extraction of the desired portion of the 70 produce an extract of raw cofiee bean which can u d or wd ed aw oofiee a y b subsequently be converted into a form in which accomplished by maceration 0f the material in it can be used in making the familiar coffee the solvent or by percolation of the solvent liquid. Another object is to provide a roasted through the ma eria and the solvent used in I extract of cofiee bean which may be redissolved the extraction ay be dra ed rom the residue 75 to produce a coffee liquid. Other objects will or it may be p ated by so e other suitable become apparent, means such as centrifugal means or by pressing. To accomplish these improved results I grind The temperature of h Solvent du i 8xor roll the raw coffee bean and extract the detraction may be va ed to give the desired sired portion with a suitable solvent or mixture results For instance, if desired the extraction so of solvents. This extract is then evaporated to y be entirely accomplished w c d Solvent dryness, the residue is roasted and the resulting Or y a SueeeSSiOrl 0f washings at difie e t material may be ground to a powder which may temperaturesbe used in the preparation f liquid cofiee, It is apparent also that materials other than As a specific example of my im d process coffee may be treated in a similar manner. For 5 the raw coffee bean is ground to a more or less amp e, ohiekory or other c e or lesuminous fine powder; To about 100 grams. of this products sometimes used for making coffee subpowder is added 200 grams of cold water d stitutes, may be treated as I have described. the mixture may be allowed to stand for about This process may aiSO be pp d to m tu eS 0f twelve hours after which the liquid may be raw coffee With Other Cereals nous pressed out by a suitable press. The residue p d The temperature d time Of roastfrom the press may then be treated with 100 ing y als be vari d to give the desired grams of boiling water and allowed to stand for resultsv about 10 minutes. The mass is again pressed The f roasted extract may be marketed as 40 and t second t f the process may be such, or it may be-redl ssolved in a small amount repeated The liquids obtained by pressing the of water or other suitable solvent to make a above mixtures after the several macerations, concentratefi hquld (extract which may be i may be mixed together and evaporated, either in Sequently (muted to presume beverage or wmch a vacuum or at atmospheric pressure. The anm be used as flavomtg g i A preserva' a 45 hydrous residue is then roasted at a suitable may be added to thlszhqmd to prevent l terloratlon and the formation of molds. The temperature to produce the desired aromatic d d 15 b d quality, for example it may be roasted at about ry-pow er may-a o e'mlxe W h other or- 400 to 420 d F h nh f f ganlc food materials such as maltose to produce c a re or penod 0 a special type of coffee, or -it may be mixed 5 tWentY to thnty i Th1s mastmg ay be with a tasteless irfert material, such as milk done n the open air or in a closed container, sugar t event caking and to promote rapid and elther under Pressure Wlthout Pressure solution. The concentrate itself or a mixture in a vacuum. The mixture resulting from this f the concentrate with another ingredient, r.

roasting is then ground to a powder'and may be either inert or otherwise, could also be formed i 55 redissolved in a suitable quantity of water to intotablets. 116

The concentrated extract of the raw bean may be transported to the vicinity in which it is-to be used and may then be evaporated to dryness and roasted. To accomplish this it may be considered advisable to put the liquid in cans in accordance with an ordinary sterilizing process used in preserving food products. The solid residue from the evaporation may also be transported and marketed and may be roasted when needed. If desired this dry unroasted: powder may be mixed with other food products and subsequently roasted.

It is apparent that many modifications and applications of my invention may be made and it is not intended to hereby limit it to the particular embodiment disclosed.

What I claim is:

1. A process for preparing concentrated coffee comprising crushing the raw coffee bean and extracting it with cold Water, evaporating the extract to dryness and roasting the residue.

2. A process for preparing concentrated coffee, comprising crushing the raw coffee bean, extracting it with about twice its weight of cold water for about twelve hours and subsequently extracting it with about an equal weight of boiling water for about ten minutes, evaporating the extracts and roasting the combined residues to obtain the desired coifee flavor.

3. A process for preparing concentrated coffee comprising crushing the raw coffee bean, extracting it first with cold water and then for a short time with hot water, combining the extracts and evaporating them to dryness and roasting the residue.

- LOUIS G. COPES. 

